1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.

2. In a large bowl, whisk together the melted butter and granulated sugar until smooth.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined (do not overmix).

6. If using, fold in the chocolate chips.

7. Pour the batter into the prepared baking pan and spread evenly.

8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).

9. Let the brownies cool completely in the pan on a wire rack.

10. Once cooled, cut the brownies into individual rectangles or squares.

11. Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

12. Transfer the melted white chocolate to a piping bag with a small round tip (or a zip-top bag with a corner snipped).

13. Pipe “bandages” back and forth across each brownie, leaving a small gap near the top third for the eyes.

14. While the white chocolate is still wet, place two candy googly eyes in the gap on each brownie.

15. Let the white chocolate set completely before serving.